Apple Upside-Down


Today i bring to blog a classic, when leaves are on paths and fire in on nthing better than comfort food like this cake. Big bug hot chocolate and slice this cake. Yes please !! I use the Bramley Apples.1809
The first Bramley tree grew from pips planted by a young girl, Mary Ann Brailsford, in her garden in Southwell, Nottinghamshire, England.Today
The old nickname for the Bramley was “The King of Covent Garden” and still exists today in the New Covent Garden Market, where all specialist fruit wholesales can offer Bramleys to their customers for 12 months of the year.The original Bramley apple tree continues to bear fruit to this day. Those few pips planted by a little girl in her garden in Nottinghamshire 200 years ago are responsible for what is today a £37 million industry, with commercial growers across Kent, East Anglia and the West Midlands.

Visit :Bramley Apples History


8 apples (I used #LoveBramley)
4 eggs
250g Sugar
150g melted butter (I used coconut oil)
300 g flour
1 teaspoon baking tea
100 ml of milk (soybean used)
vanilla essence
2chavenas yellow sugar
12 tablespoons of water soup

Peel the apples, I used 6 large. 3 on the top sliced in cake and 3 other cut into cubes and mixed in the dough.
Caramel with 2 cups of sugar and water and let get road point, attention not leave much yellow or burnt flavor goes for cake.
Caramelize a formless hole and overlap one layer of apples.
Mix the eggs (yolks) and sugar until you get a soft mixture.
Add the butter and milk, stir again.
Finalize Mix the sifted flour with baking powder and stir with a spoon.
Beat the egg whites until stiff ( add pinch of salt )and fold into the batter with the diced apple.
Pour prepared in the form (tin) and bake in preheated oven, 45 minute at 180c degrees.

Unmold the cake still warm to the caramel and apple out best of shape.

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Fuba Cake



Hi , today i bring to blog a recipe i trying to make long time ago using special flor call Fuba . It is the fine flour made from corn or ground rice much used in cooking. In its cornmeal version, it is widely used to make cakes, and cornmeal cake a typical food of June festivals in Brazil.
It was introduced in Brazil by the Portuguese but came to be used more intensively in the eighteenth century by drovers often substituting cassava flour.
 So i find 2 homemade and delicous i will bake other reciper later on , this cake turn out dence but same time look like clouds in you mouth , it is lovely.


4 medium eggs
1 1/2 cup sugar
3/4 cup oil
1 cup all-purpose flour
1 cup cornmeal
1 cup of boiling milk
1 teaspoon baking powder soup in full

Preheat the oven to 180 Degrees.
Grease and flour a way i tin you want use ( i use round one with hole in meddle).
Sift the flour, cornmeal and baking powder.
Put the milk to heat.

In a large bowl, place the eggs and beat with electric mixer quickly. Add the sugar and beat until fluffy and form a whitish cream. Go adding the oil slowly, always beating. Stop the mixer and sift the dry ingredients once again on the eggnog. Mix gently. Place the warm milk and finish mixing. It will be a very liquid mass. Pour in the form and give pats on the shape to take air bubbles in the dough. Bake and wait for the flush surface (about 20 minutes). Lower oven temperature to 160 ° C and leave for another 20 or 30 minutes. Do the toothpick test. Remove from the oven and wait 5 minutes before unmolding. Place on a wire rack to warm. This cake is good hot, warm, cold, by the time the next day.

Recipe was from this Blog : Pecado da Gula

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Stuffed squid


Hello , today i bring to blog this recipe from my other blog , in portuguese version and is tradicional dish from Oporto too. This one have little effort because you have to clean squid and stuff squid but in end is delicious. I hope you like it.

1 kg of medium or large cells
250 g of peeled shrimp
10 crab sticks sticks
2 onions, chopped
4 cloves garlic, minced
2 boiled eggs
2 to 3 tablespoons (soup) of cooked rice
1 carrot, grated
green pepper
Parsley, bay leaves, paprika and pepper
qs oil
white wine

Make a stew with 2 cloves of garlic and 1 onion chopped. Add the olive oil and bay leaf and let brown. Then add the chopped squid tentacles, a little green pepper into small pieces, grated carrots and shrimp. Simmer.
Then add the chopped parsley and the delights of the sea.
With a fork, crush the previously boiled eggs and then wrap. Add the cooked rice.
With this preparation Fill the squid.
Place in a pan with olive oil 2 garlic cloves and 1 onion chopped. Add 1 bay leaf, white wine and paprika. Add the squid. Cover and cook over low heat.
When the squid are soft, unplug and let ascertain the sauce.
Serve with white rice.

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Irish Soda Bread

12239624_1196788793682593_3459890560125761447_nHi , today i bring to blog this delicious irish soda bread homemade , i live here you can see every corner but i decide do it at home , this ideia came from Rapa Tachos and blog Segredos Mimi .

It was delicious i found myself do it , well cooking this bread over and over again .

Its simple , delicious and this time of year with fire on and mug hot chocolate and mashmallows hmm , divine .

Preheat oven to 375 degrees

Ingredients :

4 cups white flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

2 tablespoons sugar

Add 2 cups of buttermilk

currants, raisons or other dried fruit are optional

I use two tins 9 inch loaf and divide for two , well buttered .

i use pumpkin seeds , leenseeds, sesame seeds, sun flower seeds.

Knead for two minutes on lightly floured board

Shape into a round loaf
Place on a well-buttered, 8-inch pie pan and cut a cross along the 

Bake 35-40 minutes.

Enjoy warm with butter.

 or homemade jam.

Original Recipe : Finest baker in Ireland, North or South.

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Fried Chicken with Beer


Hello everyone, this rainy Saturday I leave here on the blog another recipe for a delicious chicken with beer, simple and delicious.
I hope you enjoy !!!


1 chicken cut into pieces
60 ml of oil
50g margarine
6 cloves garlic rolled
2 bay leaves cut in half
2 fresh peppers cut into thin slices
500 ml of beer
Chopped parsley
Olives (black)

In a bowl, season the chicken with salt.
Add the garlic, chillies and bay leaves.
Wrap it well and pour over the beer.
Leave to marinate 1 to 2 hours.
Last time, drain the chicken on the rack.
Reserve the marinade.
In a wide pan on the stove light olive oil and margarine.
Let heat through.
Add the chicken pieces with the bay leaves and garlic.
Fry the chicken evenly over high heat about 20 minutes.
Stir occasionally so they do not grab.
Last 20 minutes and when the chicken is lourinho, drizzle it with the marinade.
Cook over high heat 10 to 15 minutes until the sauce becomes determined.
Finally, stir in the parsley and stir well.
Remove from heat and serve with black olives.


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Lemon cake and poppy seeds without gluten and lactose


Hello, I decided to make a recipe that is in the blog Receitas do Selminho because I wanted something different, healthy and light.
And as mentioned on the blog and a very compact mass so I decided rechea it with egg cream also without gluten and lactose and decorate with black chocolate nuggets and chips toasted coconut =)
Love and was delicious, the lemon of her softness and rice flour you heavy air but as we all know rice flour anyway.
I wanted to thank you for sharing recipes and functional because most of the recipes that you sees in the blogs today are not functional.

For cake ingredients :

10 eggwhites
200g rice flour ( i used brown rice flour)
150g brown sugar
150g butter ( i used coconut oil)
1 teaspoon baking powder
1 pinch of salt
Juice and zest of 1 lemon
Poppy seeds to taste

Preheat oven to 180 degrees.
Beat the egg whites with a pinch of salt and set aside.
Beat butter and sugar until a whitish and fluffy.
Add the zest and the lemon juice, flour, baking powder and poppy seeds, stir well every time you add an ingredient.
And involves the clear without knocking, pour into a form lined with parchment paper and light the oven for about 25 minutes.


For Eggcream cover :

10 eggs yolks
12 tsp sugar
12 tsp Water

Mix all ingredients well with a wisk .
Bring to simmer, stirring constantly with a wire rod until the desired consistency.
When the cream begins to thicken remove from the heat and continue to stir for a few minutes.


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Pumpkin Risotto with roasted chestnuts


Hello everyone here is more participation in the facebook group Dia um…Na cozinha In the kitchen, I took advantage and made this quite different risotto with pumpkin UK because here not because of the lack halloween and to not throw out the pumpkins and chestnuts and a delicacy very hard to find around here.
When a challenge arises I always try to look for and study well what I will do, I chose this
Gordon Ramsey recipe program and well known around here very old flame The F word. So I added nuts and already tell you that is delicious.

Ingredients :

medium pumpkin
2 tablespoons butter
4 cups risotto rice (i use arborio)
6 quarts salt water
2 minced shallots
1⁄2 tablespoon garlic (chopped)
2 ounces white wine
2 tablespoons mascarpone cheese
2 tablespoons parmesan cheese
1⁄2 cup Chestnuts (before 25min in oven)
salt and pepper
olive oil
chives fresh

Roughly chop pumpkin into small pieces.
Sweat in a sauté pan with whole butter until soft.
Transfer to a food processor and puree until smooth.
Return to a sauté pan and simmer until the liquid is dissolved and the puree is dry.
For the Risotto :4 cups risotto rice,salted water, 2 cups mixed chestnuts, cooked (roasted oven for 25min.).
Bring half the stock to a boil and season with salt. Boil the rice for 6 minutes or until al dente. Strain and transfer to a baking tray and cool.
To Finish.
Cooked risotto rice.
The remaining vegetable stock or salted water, Pumpkin Puree, 2 shallots minced, 1/2 tbsp chopped garlic, 2 oz white wine,2 tbsp mascarpone cheese,2 tbsp shredded parmesan cheese,-1/2 cup cooked chestnuts, Salt and pepper, Olive oil for sautéing.
Sweat the garlic and shallots with olive oil.
Add white wine and reduce until almost dry.
Add risotto rice and in small amounts add stock until rice is cooked.
Finish with the pumpkin puree, mascarpone, cooked chestnuts and season with salt and pepper.
Garnish with parmesan on top with chives cut into small pieces =)

Logotipo Dia Um... Na Cozinha Novembro2015

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